Roasted Butternut Soup is a perfect meal for this time of year! Oh, yum! It’s full of warm, filling flavors! Today let’s make this scrumptious soup and I’ll show you an easy way to cut and roast those funny shaped butternut squash!
Hey Friend, I’ve made this soup for years and recently I tweaked it a bit and WOW, it is amazing!!! I am just so excited for you to try this new and improved version too!
I’m such a soup lover! But the soups I make must be scrumptious, delicious and so worth eating! And this one is!!!!
The inspiration for my Roasted Butternut Squash soup comes from a zero-point version HERE.
The WW recipe is pretty good, but with just a little bit of effort and a couple more ingredients this soup is spectacular! Yes, it will have more points, but so worth it!
To add more flavor, I roasted the butternut squash in 1 Tbs of olive oil. This is an extra step, but it makes such a difference!!!!! And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor!
CUTTING AND ROASTING BUTTERNUT SQUASH
First, just how do you cut a butternut squash? This veggie seems like it would be hard to get into.
However, it’s really not hard at all. It just takes a little know-how.
Before you cut into a butternut squash make sure to wash it and dry it.
Put the squash on its side and cut it into 2-3 inch slices
Just look at that gorgeous color! A sign that it is packed with good-for-us nutrients!
Next turn the rounds flat on your work surface with the flesh up.
And then cut the rounds in half.
Turn the rounds on its side again. Using a spoon, scoop out the “guts” of each round.
Discard the seeds and stringy fibrous strands.
Using a sharp knife, turn the half-moon squash on its side and cut off the skin in slices as shown below. Discard skin.
Cube the flesh of the butternut squash and put it into a bowl. Add 1 TBS olive oil and salt and pepper. Mix to coat.
I used another butternut squash to make a second batch of soup and the color of the second one was so orange.
Dump the butternut squash on a parchment line baking sheet and bake until soft and with browning edges! YUM!
Cutting up the butternut squash is not hard at all! And the flavor is A-MAZING!
The roasted butternut squash is wonderful to eat! I just add a bit of salt and a good grind of pepper and maybe a little butter. So so delicious!
Let’ make this scrumptious soup
SCRUMPTIOUS ROASTED BUTTERNUT SQUASH SOUP
- 1 medium or large butternut squash, peeled and chopped into 1 inch cubes
- 1 TBS olive oil
- 1/2 tsp tsp salt
- 1/2 tsp pepper
- 8 oz Bob Evan's sage sausage or other breakfast sausage
- 1 tsp olive oil
- 1 large onion, peeled and chopped
- 1 medium apple, peeled and chopped
- 4 cups chicken stock
- 1/2 cup milk
- Preheat oven to 425 degrees.
- Cut, peel and, cube butternut squash as shown on StoneGable
- Add cubed butternut squash to a large bowl and add 1 TBS olive oil and salt and pepper.
- Turn contents onto a lined parchment baking sheet in a single layer.
- Roast for 40 minutes.
- Meanwhile, cook the sausage in a dutch oven, breaking it up. When the sausage is cooked through remove to a plate.
- Add 1 tsp olive oil to the dutch oven and add the onions. Cook on medium-low heat until the onions are translucent, about 4 minutes.
- Add the apple, sausage, and chicken stock to the dutch oven and turn heat to high until it boils. Reduce to simmer. Simmer for 10 minutes.
- Turn off the heat.
- Add the milk and stir in.
- When the butternut squash is roasted add to the dutch oven.
- Using an emulsifier blending stick, blender, or food processor blend the soup in batches until smooth.
- Dish out and drizzle with a bit of milk, half and half, sour cream, or creme fraise. Serve hot.
You will love this soup! And this soup gets better after a day or two in the frig!